Filling: Combine cream cheese and ¼ cup sugar and beat with mixer until soft. Add crème de Cassis and salt and continue beating. Add eggs slowly, one at a time, on low speed. Do not over beat. Fold in white chocolate. Pour mixture into prepared pan and bake at 350° for 60 minutes or until lightly browned and firm in the middle. Let stand for 10 minutes.

Topping: Combine sour cream, sugar and almond extract and blend until smooth. Spread over top of cake and bake 10 minutes more at 350°.Traditionally, cheesecakes are served cold so go ahead and put your new white chocolate cheesecake into the refrigerator. Chill for at least four hours before serving.Once the chilling time has passed, be sure to remove the cheesecake from the fridge and let it sit on the counter for about ten minutes prior to slicing. It just makes it a little easier to slice if it is not so cold.